ferdelious
Knows what a fatty is.
It's our 2nd annual neighborhood rib cook off. Nothing much at stake other than pride, bragging rights and a pretty cool trophy that one of my friends made. I'm the only competitor with a stick burner. A few of the guys have kamados and the others use oven/gas grills.
I really want to win this year(runner-up last year) because I feel like I have the advantage with the best cooker. So here are my questions to the rib masters:
Baby backs or spares? I'm leaning towards spares and cutting St. Louis style. I prefer the flavor of baby backs but sometimes they can be too lean and dry out.
Duroc or Costco? There's a meat purveyor locally were I can pick up some Duroc pork. I haven't priced it out yet but I'm assuming it will be considerably more than my go to Costco ribs. I want to win but at what price?
Rub- Straight salt and pepper or should I add some spices like garlic powder, chile powder and paprika?
Spritz or no spritz? I was considering spraying with a combo of apple cider vinegar, apple juice and hot sauce.
Sauce when foiling? I watched where Franklin likes to sauce his ribs when in foil for the last hour. If I do this, should I unwrap and let them glaze for the last 10-15 minutes? My go to is usually to sauce at the end and let them caramelize on a hot grill.
Thanks in advance!
I really want to win this year(runner-up last year) because I feel like I have the advantage with the best cooker. So here are my questions to the rib masters:
Baby backs or spares? I'm leaning towards spares and cutting St. Louis style. I prefer the flavor of baby backs but sometimes they can be too lean and dry out.
Duroc or Costco? There's a meat purveyor locally were I can pick up some Duroc pork. I haven't priced it out yet but I'm assuming it will be considerably more than my go to Costco ribs. I want to win but at what price?
Rub- Straight salt and pepper or should I add some spices like garlic powder, chile powder and paprika?
Spritz or no spritz? I was considering spraying with a combo of apple cider vinegar, apple juice and hot sauce.
Sauce when foiling? I watched where Franklin likes to sauce his ribs when in foil for the last hour. If I do this, should I unwrap and let them glaze for the last 10-15 minutes? My go to is usually to sauce at the end and let them caramelize on a hot grill.
Thanks in advance!